Here's a good dip for crusty bread. use a good EVOO, not that
$15/gallon "Great Value" brand that Sheldon buys from Walmart. I use
a single variety Arbosana olive oil from California.
I use dried spices except for the garlic.
1 tsp Crushed Red Pepper (pizza packets, if you must)
1 tsp Fresh Ground Pepper
1 tsp Mediterranean/Greek Oregano
1 tsp Rosemary
1 tsp Sweet Basil
1 tsp Chives
1 tsp Parsley (I didn't use this)
2 tsp Fresh Pressed Garlic
1 tsp Kosher Salt
1/2 cup GOOD Extra Virgin Olive Oil
Mix it all up and heat in 1300W microwave 1 minute 40% power - just
enough so the garlic starts sizzling.
http://img14.imageshack.us/img14/8292/oiliveoilfordipping.jpg
Make it now, use it now and later. I made a double batch last night.
It will keep covered in the fridge for a few weeks. Or make less and
use it quicker if you're worried about botulism.
-sw
$15/gallon "Great Value" brand that Sheldon buys from Walmart. I use
a single variety Arbosana olive oil from California.
I use dried spices except for the garlic.
1 tsp Crushed Red Pepper (pizza packets, if you must)
1 tsp Fresh Ground Pepper
1 tsp Mediterranean/Greek Oregano
1 tsp Rosemary
1 tsp Sweet Basil
1 tsp Chives
1 tsp Parsley (I didn't use this)
2 tsp Fresh Pressed Garlic
1 tsp Kosher Salt
1/2 cup GOOD Extra Virgin Olive Oil
Mix it all up and heat in 1300W microwave 1 minute 40% power - just
enough so the garlic starts sizzling.
http://img14.imageshack.us/img14/8292/oiliveoilfordipping.jpg
Make it now, use it now and later. I made a double batch last night.
It will keep covered in the fridge for a few weeks. Or make less and
use it quicker if you're worried about botulism.
-sw